This quinoa salad will be your new go-to summer salad. Sweet grapes, crunchy celery, with fresh orange zest and juice to liven things up.

Quinoa salad on small square white plate garnished by half slice of orange. Large salad bowl in background. Text overlay reads "quinoa, grape & celery salad,"

I hope everyone had a fantastic Mother’s Day! I told my husband that all I wanted for my first mother-of-two Mother’s Day was a card.

Then I changed my mind.

I wanted to not have to cook dinner. I know that’s crazy, I have a food blog, I should want to cook 24/7, right? Well, Momma needs a break sometimes.

I definitely could have thought of a few more things that I wanted for as a present on Mother’s Day, but the truth is, what I want most is more money in our bank account for a new house or a new car. 

Wouldn’t trade being a mom for the world, though. The most important thing to me on Mother’s Day is being with my kids and my husband. I feel so blessed to be living this life that I’m living.

Overhead of salad on plate, large bowl of salad, additional grapes and orange slices.

About this quinoa salad:

Moving on to this quinoa salad with grapes and celery. I LOVE it. Hands-down the best spring/summer salad that I’ve tasted so far this year.

This quinoa salad is so refreshing and the flavors are just perfect. The grapes are sweet and soft, the celery crisp and fresh, and the orange juice and zest makes everything so lively and exciting. 

And bonus! It’s easy to make. Especially if you happen to have already cooked quinoa in your freezer or fridge, which I almost always do. I cook the quinoa in my Instant Pot so it’s ready when I need it. I love quinoa salads (see a list below) and I also add quinoa to other recipes, like pancakes or savory breakfast muffins.

To make this easy salad, combine quinoa, grapes, and celery. Whisk together a homemade dressing made with freshly squeezed orange juice, orange zest, olive oil, honey, and white wine vinegar. Stir the dressing into the salad, test to see if you want to add salt or pepper, and it’s ready to eat.

If you prefer, make this salad ahead. Refrigerate it for up to 3 days and serve it whenever you’re ready. Perfect for lunchboxes!

Front view of salad, large bowl in background.

Make this salad your own

Feel free to make any changes you like. This is a pretty simple salad and it’s easy to customize it. Use what you have in the fridge! Here’s a few suggestions to get you thinking:

  • Add protein. Make this a vegetarian main dish salad by adding toasted pecans, walnuts, or almonds. Add cheese: feta, goat, gorgonzola, fresh mozzarella, whatever you like. Add a can of garbanzo beans for even more protein. Meat lovers, add cooked and cooled chicken breast or rotisserie chicken. 
  • Instead of grapes and celery, try a different fruit and vegetable combination. I’m thinking strawberries and spinach leaves. Or peaches and jicama. Or orange sections and avocado. You get the idea. Be creative! Dried fruits, like cranberries or apricots, would work well, too. 
  • Vegan? Omit the honey and use maple syrup or agave.

More quinoa salads

I promise you’re going to love these salads. Try one today!


Quinoa salad on small square white plate garnished with half slice of orange.

Quinoa Salad with Grapes and Celery

Yield: 8 side dish servings
Prep Time: 15 minutes
Total Time: 15 minutes

This quinoa salad will be your new go-to summer salad. Sweet grapes, crunchy celery, with fresh orange zest and juice to liven things up.


  • 4 cups cooked and cooled quinoa
  • 2 cups halved red grapes
  • 3 stalks of celery, thinly sliced
  • 1 teaspoon orange zest
  • 2 tablespoons freshly squeezed orange juice
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon white wine vinegar
  • 1 tablespoon honey
  • salt and pepper to taste


  1. In a large bowl, combine quinoa, grapes and celery.
  2. In a small bowl, combine orange zest, orange juice, olive oil, vinegar, honey, and salt and pepper. Whisk to combine. Pour over quinoa mixture and stir until all ingredients are distributed.
  3. Serve at room temperature or cold.
Nutrition Information:
Yield: 8 Serving Size: 1 cup
Amount Per Serving: Calories: 180Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 57mgCarbohydrates: 30gFiber: 3gSugar: 9gProtein: 5g sometimes provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietitian. Please consult a medical professional for any specific nutrition, diet, or allergy advice.

Did you make this recipe?

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